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Suckling Pig at ESK

lissy Oct 13, 2008 05:08 AM

A gaggle of us was at Eastern Standard on Friday night for more cocktails than any one person needs on a given night. We noticed that the Saturday dinner special was suckling pig so Heathermb and I went back again just for that on Saturday and oh how glad we were that we did. We started out by splitting the ravioli appetizer of artichoke/blue cheese ravioli which was quite tasty. The star of the night however was the confit of suckling pig that we went for. It was decadent, cripy skin on the outside, the perfect layer of fat underneath and melt in your mouth meat under it all. We also tried the new side dish of potato croquettes with camembert which were really good though I have to say, next to the pig, they weren't as heavenly as I'm sure they really are next to anything else on the menu. The pig made the ESK double down well worth it.

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    fullbelly Oct 13, 2008 06:00 AM

    We had the suckling pig on Saturday night too. Agreed! Melt-in-your-mouth fabulous. But a big portion. Half would have been enough, or splitting it. But it was very good!

    2 Replies
    1. re: fullbelly
      z
      Zopper Oct 13, 2008 06:32 AM

      did this come with a strawberry sauce and cracklins on top?

      i think the chef was toying around with this dish a few months ago.... its new right?

      1. re: Zopper
        lissy Oct 13, 2008 07:31 AM

        It did come with cracklins on top. It also came with carrot mustard and root vegetables which were good but I saved my appetite for the pig.

    2. y
      y2000k Oct 13, 2008 11:03 AM

      I suppose it's safe to assume that the Suckling pig will only be available on Saturday nights?

      2 Replies
      1. re: y2000k
        heathermb Oct 13, 2008 02:11 PM

        Yes, it's the plate du jour for Saturday. It was incredible - I would get it again in a heartbeat.

        1. re: heathermb
          r
          Reuniteonice Oct 13, 2008 04:10 PM

          That sounds like an amazing dish. It sounds similar to the suckling pig that we've enjoyed at Troquet throughout the years.

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